Citation: ZHANG Xiaoyi, ZHANG Xiuyao, CAI Xinxin, LI Ruifen. Rapid determination of benzo[a]pyrene in foods by ultra performance liquid chromatography-triple quadrupole mass spectrometry with atmospheric pressure chemical ionization[J]. Chinese Journal of Chromatography, ;2017, 35(6): 608-612. doi: 10.3724/SP.J.1123.2017.02021 shu

Rapid determination of benzo[a]pyrene in foods by ultra performance liquid chromatography-triple quadrupole mass spectrometry with atmospheric pressure chemical ionization

Wenzhou Municipal Center for Disease Control and Prevention, Wenzhou 325001, China

Received Date: 20 February 2017

A method for the determination of benzo[a]pyrene in foods was developed by ultra performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) based on isotope dilution and molecularly imprinted solid-phase extraction (MIP-SPE). The target analyte in samples was extracted with n-hexane after spiked with benzo[a]pyrene-d₁₂, and purified using MIP-SPE to eliminate most of the coextracts. The separation of benzo[a]pyrene was carried out on an XBridge BEH C₁₈ column with gradient elution of methanol and water. An atmospheric pressure chemical ionization (APCI) interface was used as the ion source and the analysis was performed in the multiple reaction monitoring (MRM) mode. Benzo[a]pyrene levels in the range of 0.07-50 μg/kg were measured accurately by this method, and the limit of quantification (LOQ) was 0.07 μg/kg. The average recoveries were between 86% and 104% with the relative standard deviations within 2.3%-14%. The method was sensitive and accurate, and it has been successfully applied to the measurement of benzo[a]pyrene in food samples.
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沈阳化工大学材料科学与工程学院沈阳 110142